Ingredients

• 1 tbsp coconut oil
• 1 yellow onion, sliced
• 1 galric clove, minced
• 1 tsp grated fresh ginger
• 2 tbsp green curry paste
• 1 cup vegetable broth
• 1 cup coconut milk
• 1 tbsp fish sauce
• 2 packages instant ramen noodles, flavor packets discarded
• 3 cup baby spinach
• 1 cup snow peas, halved
• 1 cup bean sprouts
• 1 cup cubed extra-firm tofu
• 1/4 cup fresh mint leaves
• 1/4 cup fresh cilantro leaves
• 1 lime, juice
• 1 jalapeño, thinly sliced

Preparation

In a large nonstick skillet, heat the oil over medium-high heat. Add the onion and cook, stirring, until it begins to soften, about 2 to 3 minutes. Add the garlic and ginger and cook until they become fragrant, about 30 seconds. Stir in the curry paste. Add the broth, coconut milk, and fish sauce. Bring the mixture to a simmer. Add the ramen noodles and cook until they begin to soften, about 2 to 3 minutes. Add the spinach, snow peas, and bean sprouts. Cook, stirring, until the spinach begins to wilt, about 1 minute. Stir in the tofu, mint, and cilantro. Cook, stirring, until the tofu is hot, about minutes. Stir in the lime juice.
Serve immediately topped with the sliced jalapeño or store in the refrigerator for up to 3 days.